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Wednesday, July 16, 2008

When I posted how to roast red peppers on a barbecue grill, I promised I'd share the salad I made with the roasted red peppers. This recipe was created with those roasted peppers in mind, but the dressing was inspired by "Hmm, what's in the freezer that I need to use?" I used some of last summer's slow roasted tomatoes and frozen basil puree to start making room for this year's garden surplus, but I'll tell you how to substitute those ingredients if you don't have them in your freezer.

The roasted red peppers added a lot of flavor to this salad, but it was the double basil (as a dressing ingredient and chopped basil in the salad) that makes this a good candidate for Weekend Herb Blogging. I used a lot of basil since I have plenty in my garden, but if you have to buy basil, you can get by with less. Basil is definitely one of my favorite herbs, and something I've been growing from seeds for many years. Wikipedia on basil says it's a perennial in warmer climates, but Utah basil is definitely grown as an annual. There are many types of basil, and it's one of the world's most popular herbs, used in many cuisines around the world. The distinctive flavor of basil will disappear with long cooking time, so it should either be used fresh, or added during the last few minutes of cooking. Weekend Herb Blogging #142 is being hosted by Archana's Kitchen. If you'd like to participate, here's where to send your entry and the rules for Weekend Herb Blogging.

Start roasting peppers on the grill, if you're roasting your own. While peppers roast, put two cans of white beans in a colander placed in the sink. Rinse the beans until no more foam appears, then let them drain.

Here are the slow roasted tomatoes (thawed overnight in the fridge) and the still-frozen basil I used to make the dressing. I thawed the basil in the microwave for about one minute.

While peppers are roasting, dump 2 cans white beans into a colander that's been placed in the sink. Rinse beans until no more foam appears, then let drain well. (Sometimes I blot the beans with a paper towel if they still seem wet.)

While beans are draining, combine tomatoes, basil puree, vinegar, 2 T water, garlic, and Spike seasoning in food processor. Puree until ingredients are well combined, then taste to see if you want to add another tablespoon of water. Remove mixing blade and use small whisk to mix olive oil into dressing.

Cut roasted peppers into strips, then put drained beans and pepper strips into a plastic bowl. (If making ahead, use a bowl with a lid.) Mix 1/2 cup dressing into bean pepper mixture. (If making ahead, refrigerate at this point.)

Just before serving mix in fresh chopped basil, chopped oregano, and a bit more dressing. (You will not need all the dressing. See below for ideas for using it.) Season to taste with salt and fresh ground black pepper, and serve.

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29 comments:

"Hmm, what's in the freezer that I need to use?" Do you think maybe this is the most often used recipe around the globe ;0))LOVE this salad! It bothers me to even think about buying basil - so expensive and so not fresh.Even in Dallas, basil is an annual. It will grow long and get huge in summer but I can't grow it outside in the winter.

Since I began growing my own basil, I've not been able to buy it in the market at all. So I go through the winter with whatever I've frozen, as puree or as pesto, during the summer. And I'm a huge fan of slow-roasted tomatoes, too!

Hi Bee,I do need to update my post on how to freeze fresh basil with new photos, but the method is great and the frozen basil is so wonderful in the winter for soup or pasta sauce! Hope you will try it!

OK, Kalyn, I think you have just included every one of my favorite ingredients in this salad. I haven't started my roasted peppers yet as it's family tradition to do it in August. But when I do, this is first on my list of recipes. :)

Looks delicious! I've been craving some sort of bean salad, and alternating in my head between wanting white beans vs. garbanzos. This looks so hearty and flavorful! Hard to believe it is also good for you...

Since I also have roasted red peppers in the freezer, this is a three way winner! And a few days of almost hot weather make a big bowl of salad in the frig very enticing. I'm glad I started a bunch of basil early in pots, the rest has been very slow to grow in a cool summer.

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